Ingredients with Measurements:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups grated Parmigiano-Reggiano cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 7-8 minutes, or until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture turns golden brown.
4. Slowly whisk in the whole milk and heavy cream, making sure there are no lumps. Cook for 5-7 minutes, or until the sauce thickens.
5. Add the grated Parmigiano-Reggiano cheese, salt, black pepper, cayenne pepper, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the panko breadcrumbs on top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.
10. Let the mac and cheese cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- Serves 8
Nutritional information:
- Calories: 520
- Fat: 28g
- Carbohydrates: 47g
- Protein: 20g
- Fiber: 2g
- Sugar: 6g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk
- Heavy cream can be substituted with half-and-half or evaporated milk
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers
Variations:
- Add cooked bacon or ham for a meaty version
- Add sautéed mushrooms or spinach for a vegetarian version
- Use different types of cheese, such as cheddar or Gouda, for a different flavor
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become too mushy in the oven.
- Use freshly grated Parmigiano-Reggiano cheese for the best flavor.
- To make the dish more visually appealing, sprinkle some chopped parsley or basil on top before serving.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle chopped parsley or basil on top for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- If the breadcrumbs are not getting golden brown, broil the dish for a few minutes at the end.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson in the late 18th century.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian